Повар-комми

Требования

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. • Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. • Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. • Work seamlessly with recipes, standards and plating guides. • Maintain all HACCP aspects within the hotel’s operation. • Use all equipment, tools and machines appropriately. • Work on off-site events when tasked. • Complete tasks and jobs outside of the kitchen when requested. • Assist in inventory taking. • Knowledgeable of hotel’s occupancy, events, forecasts and achievements. • Effectively respond to every guests’ feedback. • Learn and adapt to changes. • Maintain at all times a professional and positive attitude towards team members and supervisors. • Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. • Attend and actively participate in all training sessions. • Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. • Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. • Carry out duties and responsibilities in an efficient and productive manner. • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. • Carry out any other reasonable duties and responsibilities as assigned.